IDEAS home Printed from https://ideas.repec.org/a/taf/rajsxx/v9y2017i2p147-156.html
   My bibliography  Save this article

Evaluation of mageu-based gluten-free bread loaf characteristics

Author

Listed:
  • Leigh McCarroll
  • Suretha de Kock

Abstract

Gluten-free bread (GFB) has poor quality attributes compared with wheat bread. Coeliac disease is an autoimmune disease triggered by gluten consumption. Mageu, a traditional beverage, was used in GFB with hydrocolloids, sorghum, soybean flour and maize starch. Quality parameters included specific volume (SV), loaf height, bake loss, crumb firmness, firming rate, onset of mould growth, sensory attributes: texture, crumb colour, crust colour, flavour and overall acceptability.Treatments included: control, with cooked maize flour (C1); bread with mageu and without hydrocolloids (C2); breads with mageu and the following − xanthan gum (XG); guar gum (GG); hydroxypropylmethylcellulose (HPMC) and carboxymethyl cellulose (CMC). Brown wheat bread (BB) was tested in texture measurement comparisons.Hydrocolloids optimized at 1.7% CMC; 0.5% XG; 1.7% GG and 0.8% HPMC (w/w in dough). CMC had significantly (p-value

Suggested Citation

  • Leigh McCarroll & Suretha de Kock, 2017. "Evaluation of mageu-based gluten-free bread loaf characteristics," African Journal of Science, Technology, Innovation and Development, Taylor & Francis Journals, vol. 9(2), pages 147-156, March.
    • Handle: RePEc:taf:rajsxx:v:9:y:2017:i:2:p:147-156
    DOI: 10.1080/20421338.2017.1296076
    as

    Download full text from publisher

    File URL: http://hdl.handle.net/10.1080/20421338.2017.1296076
    Download Restriction: Access to full text is restricted to subscribers.
    File URL: https://libkey.io/10.1080/20421338.2017.1296076?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    More about this item

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:taf:rajsxx:v:9:y:2017:i:2:p:147-156. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Chris Longhurst (email available below). General contact details of provider: http://www.tandfonline.com/rajs .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.